Ingredients
Units
Scale
- 4 large (12-ounce) russet potatoes, scrubbed
- 1 tablespoon + 2 teaspoons extra-virgin olive oil, divided
- 1 large red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 small red onion, finely diced
- 3/4 teaspoon sea salt, divided
- 1/8 teaspoon cayenne pepper (optional)
- 8 large organic eggs
- 1 cup shredded sharp white cheddar cheese (4 ounces)
- 1/2 cup quark or plain petite crème
- 2 tablespoons minced fresh chives or scallions
Instructions
- Heat the oven to 400°F. Poke potatoes several times each with fork tines. Place the potatoes directly on the middle oven rack and bake until cooked through and skins are crisp, about 1 hour to 1 hour 10 minutes. Transfer to a rack until cool enough to handle, about 15 minutes.
- Meanwhile, heat 2 teaspoons of the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the bell peppers and onion, increase heat to medium-high, and sauté until the vegetables are gently caramelized, about 15 minutes. Add 1/4 teaspoon of the salt. Set aside. (Makes about 1 1/2 cups sautéed vegetables.)
- Preheat the oven broiler. Halve each potato lengthwise. Scrape out the potato flesh* using a spoon, leaving about 1/4-inch rim. With a small silicone brush, lightly brush the outside (skin side) of each potato skin with about 1/2 tablespoon of the oil. Then brush the inside of each potato skin with the remaining 1/2 tablespoon oil. Add 1/4 teaspoon of the salt and (if using) the cayenne. Place the potato halves skin-side-up on a baking sheet; broil until the potato skins brown, about 2 minutes.
- Carefully turn the potato skins flesh-side-up, break an egg into each, sprinkle with the remaining 1/4 teaspoon salt, and broil until the potato flesh rims are lightly browned and egg whites are firm (egg yolks should still be slightly runny)**, about 3 to 3 1/2 minutes. Sprinkle each with the cheese and bell pepper mixture and broil until the cheese is melted and pepper mixture is fully heated, about 1 minute.
- Immediately top with the quark and chives, and serve.
Notes
Per serving: 230 calories, 120 calories from fat, 13g total fat, 6g saturated fat, 0g trans fat, 205mg cholesterol, 420mg sodium, 15g total carbohydrate, 2g dietary fiber, 2g sugars, 13g protein
*Use or store potato flesh for other use, such as for mashed potatoes or creating creaminess in a soup.
**Choose egg size based on potato size. If you have 8-10 ounce potatoes, select medium eggs, for instance. After baking, if the eggs in the potato skins are too runny for your liking when ready to serve, the stuffed skins can be quickly heated in the microwave until eggs are desired doneness.
HINT: Want to add a “bacon” topping, too? Try these delicious Baby Bella Bacon Bits!
Nutrition
- Serving Size: 1 stuffed potato skin